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    Home > Biochemistry News > Natural Products News > Ingredion Launches Baked Egg White Alternatives

    Ingredion Launches Baked Egg White Alternatives

    • Last Update: 2021-02-05
    • Source: Internet
    • Author: User
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    egg white alternative is a textured agent that can be used as an alternative to egg whites in baked products.
    , designed using patented
    Ingredion DIAL-IN®
    s patented composition technology, helps manufacturers reduce production costs and increase profits while reducing the amount of egg whites used in baked products. Formulaters can use
    to effectively replace white cakes, yellow cakes, muffins in
    of egg whites and do not lose quality, do not change the texture.
    can replace
    50% to 100%
    gluten-free bread."
    egg whites play an important role in improving the quality of baked products and promoting the development of baked products. Egg whites have several important functions, and it used to be difficult to find suitable alternatives.

    Ricardo Rodriguez

    , Bake 100'
    'PRECISA® Bake 100'
    can replace egg whites without changing the appearance and texture of the baking product and has stable performance.'PRECISA® Bake 100'
    is easy to hydrate in addition to improving the texture and can therefore be used in dry powders and liquids. In addition
    'PRECISA® Bake 100'
    textured structure is not affected by milk and soy, can be used in dairy products, can also be used in gluten-free products, Kosher and Islamic foods.
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